Chicken Enchilada Bowl

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Do you guys ever hear a song that you LOVE on the radio? Then it takes you DAYS to figure out what the name of the song was? And then once you finally figure it out, you find it on youtube and listen to it ALL DAY just to ‘get it out of your system’?

Really? That doesn’t happen to you?

WELL…that’s unfortunate. Because it happens to me all.the.time.

It’s just one of the many talents I possess, what can I say?  

My husband loves me extra** when I do this……because the songs I play over and over just so happen to be super catchy and only slightly annoying. Like any country music song that talks about love.

Or the occasional Britney Spears song.

Or this little gem. –>{WAIT. You didn’t wake up every morning to your mother working out to this song?}

{**false}

If loving Richard Simmons is wrong, I don’t want to be right.

Sorry** if that song is now stuck in your head for the rest of the day the rest of time. {**I’m really not sorry.}

But Lauren, what does this have to do with today’s recipe?

Umm, do you not know me AT ALL?

I write about random crap that happens in my life that have no such connections to food and you all love me for it. That’s pretty much how this relationship works.

Ooh, I just said relationship….does this mean we’re serious?

Actually don’t answer that. My husband already told me he hates my Richard Simmons music and I can only handle so much rejection per day. Save it for tomorrow.

ANYWAYS. Now that I’ve made you feel awkward AND uncomfortable, I think it’s about time we chatted about this beauty of a meal.

Behold! 20-Minute Chicken Enchilada Bowls. It’s like the lazy mom’s way of making chicken enchiladas. All the core enchilada ingredients are there, but they’re cooked all together on the stovetop. To keep these on the healthier side, I used only 4 small corn tortillas, went easy on the cheese, added a little bit of olive oil and threw in some zucchini and grated carrot for good measure.

Whatever my daughter doesn’t know won’t hurt her.

Saute the ingredients all together and serve over rice. Overall, I thought these were really good, especially topped with lots of avocado and sour cream. Just make sure you use an enchilada sauce you love. That’s pretty much all you need to know to make this successfully.

FYI- I had some of my pre made freezer brown rice that I just popped in the microwave right before we were ready to eat and it was the perfect accompaniment. Ready in just minutes, yo! If you have some time, make a big batch of this to get dinner on the table even faster during the week!

Give these a whirl tonight and let me know what you think! Have a great day friends 🙂

Printable below!

More Enchilada Recipes to Try!

• Amazing Chicken Enchiladas
• Chicken Enchilada Casserole Recipe
• Healthy Crock Pot Chicken Enchilada Casserole
• Red and Green Enchiladas
• Enchilada Stuffed Mushrooms
• Zucchini Enchiladas
• Cheesy Beef Enchilada Dip
• Green Chile Sour Cream Chicken Enchiladas
• Cheesy Green Chile Pork Enchiladas
• My Chicken Enchiladas

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4 from 1 vote

20-Minute Chicken Enchilada Bowls

The perfect Mexican one-pot wonder dish that hits the table in no time flat! This Chicken Enchilada Bowl recipe is a-maz-ing!

servings 4 servings

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1 small onion diced
• ▢ 1 clove garlic minced
• ▢ 1 small zucchini diced
• ▢ 1/2 cup grated carrot
• ▢ 1 large chicken breast cubed
• ▢ 4 oz fire-roasted diced green chiles 1 can
• ▢ salt & pepper to taste
• ▢ 1/2 teaspoon cumin
• ▢ 15 oz black beans 1 can, rinsed and drained
• ▢ 12 oz red enchilada sauce I used mild
• ▢ 4 corn tortillas sliced
• ▢ 1 1/2 cups grated cheddar cheese

any desired toppings:

• ▢ avocado
• ▢ sour cream
• ▢ cilantro etc.
• ▢ rice for serving, optional

US Customary - Metric

Instructions

• Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini and grated carrot until they start to become tender, 5 minutes.
• Stir in chicken and cook 3 minutes or until cooked thoroughly.
• Stir in green chiles, salt, pepper, cumin, beans and enchilada sauce.
• Bring to quick boil then reduce to low.
• Stir in pieces of corn tortillas and cheddar cheese.
• Serve over rice and top with anything your little heart desires.

Nutrition

Calories: 555kcal | Carbohydrates: 50g | Protein: 36g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1206mg | Potassium: 862mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3776IU | Vitamin C: 20mg | Calcium: 382mg | Iron: 4mg

Course: Dinner

Cuisine: Mexican

Keyword: enchilada bowl